Korean Beverages - Korea Tourism Organization
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KTO

Korean people have enjoyed making their own liquor from healthy ingredients since ancient times. Koreans, fermenting grains for alcohol since 4th century, also adopted the beverages of neighboring cultures. Generally sticking to ginseng, ginger and fruit beverages, alcoholic drinks have been produced by fermentation and distillation.

For Koreans, the times of both sorrow and joy is accompanied by lifelong companion, alcohol. The traditional liquor is literally called as “medicinal alcohol.” It is thought that the moderate alcohol use has certain health benefits.